Fish tagine& cous­cous

Friday - - Good Food -

Prep time 20 mins Cook­ing time 20 mins Serves 4 2 tbsp olive oil 1 large Span­ish onion, thinly sliced 200g orange sweet potato, halved length­ways and sliced 1 red pep­per, seeded and thickly sliced 2 tsp freshly ground black pep­per 1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp ground cin­na­mon 1/3 cup wa­ter 800g white fish fil­lets, cut into 8-10 pieces 2 toma­toes, cut into wedges 40g flaked al­monds, roasted, op­tional 1 gar­lic clove, crushed 2 tsp finely grated lemon zest 1 cup coarsely chopped co­rian­der, plus ex­tra to gar­nish 400g cous­cous, cooked ac­cord­ing to pack­age in­struc­tions

1 Heat the oil in a heavy pan over a medium heat and cook the onion for 3-4 min­utes or un­til soft. Add the sweet potato, pep­per and spices and stir for 1 minute. Cover and cook for 5 min­utes.

2 Stir in the wa­ter, fish and toma­toes. Sea­son then cover and cook for 10 min­utes or un­til the fish is just done.

3 In a bowl, mix to­gether the al­monds, gar­lic, lemon zest and co­rian­der. Stir in the cooked cous­cous.

4 Serve the fish on top of the cous­cous, gar­nished with ex­tra co­rian­der.

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